A Lemon Cake To Die For
A zesty and moist lemon cake with bright, refreshing citrus flavor. This straightforward recipe combines fresh lemon juice, zest, and classic baking ingredients to create an elegant dessert that's perfect for any gathering or family dinner.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter softened
- 1 cup buttermilk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- lemon zest from 2 large lemons
- ⅓ cup freshly squeezed lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them or lining with parchment paper for easy removal later.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—about 3 to 4 minutes with an electric mixer on medium speed.
- Add in the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest to infuse your batter with zesty magic.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then gradually add dry ingredients to the butter mixture, alternating with the buttermilk, starting and finishing with the flour mixture, and mix until just combined.
- Fold in the freshly squeezed lemon juice.
- Divide the batter evenly between the prepared cake pans, smoothing out the top with a spatula, then bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.